PENGARUH SUHU PENGERINGAN KUNYIT TERHADAP KUALITAS MINUMAN SERBUK KUNYIT(CURCUMA DOMESTICA VAL)

Maharani, Putri and Emanauli, Emanauli and Prihantoro, Rudi (2023) PENGARUH SUHU PENGERINGAN KUNYIT TERHADAP KUALITAS MINUMAN SERBUK KUNYIT(CURCUMA DOMESTICA VAL). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

ABSTRAK - Penelitian ini bertujuan untuk mengetahui pengaruh suhu pengeringan kunyit terhadap kualitas minuman serbuk kunyit dan mendapatkan suhu pengeringan kunyit yang tepat untuk menghasilkan minuman serbuk kunyit dengan kualitas yang terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan suhu pengeringan kunyit yang terdiri dari 4 taraf perlakuan yaitu (50, 55, 60, dan 65°C) yang diulang sebanyak 4 kali sehingga diperoleh 16 unit satuan percobaan. Hasil penelitian menunjukkan bahwa suhu pengeringan kunyit berpengaruh sangat nyata terhadap rendemen, kadar air, aktivitas antioksidan, total padatan terlarut, warna, aroma, rasa dan penerimaan keseluruhan. Suhu pengeringan kunyit dengan kualitas minuman serbuk kunyit terbaik terdapat pada perlakuan suhu 50°C dengan rendemen 8,43%, kadar air 4,68%, aktivitas antioksidan 60,38%, total padatan terlarut 9,35°Brix, Warna 3,24 (kuning terang), Aroma 4,48 (Beraroma Khas Kunyit), Rasa 4,48 (Terasa Kunyit) dan Penerimaan keseluruhan 3,68 (agak suka sampai suka ). Kata Kunci : Kunyit, Minuman Serbuk Kunyit, Suhu Pengeringan ABSTRACT - This study aims to determine the effect of turmeric drying temperature on the quality of turmeric powder drinks and to find the right turmeric drying temperature to produce the best quality turmeric powder drinks. This study used a completely randomized design (CRD) with turmeric drying temperature treatment which consisted of 4 treatment levels (50, 55, 60, and 65°C) which were repeated 4 times to obtain 16 experimental units. The results showed that the drying temperature of turmeric had a very significant effect on the yield, water content, antioxidant activity, total dissolved solids, color, aroma, taste and overall acceptability. Turmeric drying temperature with the best quality of turmeric powder drink was found at 50°C temperature treatment with yield 8,43%, water content 4,68%, antioxidant activity 60,38%, total dissolved solids 9,35°Brix, Color 3,24 (bright yellow), Aroma 4,48 (Scent of Turmeric), Taste 4,48 (Taste of Turmeric) and Overall Acceptance 3,68 (rather like to like). Keywords: Turmeric, Turmeric Powder Drink, Drying Temperature

Type: Thesis (S1)
Uncontrolled Keywords: Kunyit, Minuman Serbuk Kunyit, Suhu Pengeringan Turmeric, Turmeric Powder Drink, Drying Temperature
Subjects: L Education > L Education (General)
Divisions: Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User: Maharani
Date Deposited: 28 Feb 2023 06:21
Last Modified: 27 Jun 2024 02:26
URI: https://repository.unja.ac.id/id/eprint/45367

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